Ingredients
- 375g fettuccine
- 160g (1 cup) shelled or frozen peas
- 80ml (1/3 cup) olive oil
- 6 x 65g rindless bacon rashers, thinly sliced
- 200g button mushrooms, quartered
- 200g Swiss brown mushrooms, quartered
- 300ml pouring cream
- 3 eggs, lightly beaten
- 3/4 cup torn basil leaves, plus extra, to serve
- 80g (1 cup) finely grated parmesan, plus extra, to serve
Description
Creamy Bacon, Pea & Parmesan Fettucine Recipe - Cook Pasta In A Large Saucepan Of Boiling Salted Water For 6 Minutes, Then Add Peas And Cook For A Further Minute Or Until Pasta Is Al Dente And Peas Are Tender. Drain, Return To...
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